Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Peel 1 medium yellow onion and place in a large pot or Dutch oven. Add 4 lamb shanks, 3 green cardamom pods, and 1 tablespoon of the kosher salt. Add enough cold water so the lamb shanks are completely submerged.
2. Bring to the boil over high heat. Reduce the heat to medium heat and simmer for 40 minutes, skimming off any scum on the surface with a spoon. Meanwhile, finely chop 6 garlic cloves (about 2 tablespoons). Split 4 pita breads in half horizontally. Place on a baking sheet in a single layer and bake until golden brown and mostly crispy (a little bit of softness in the middle is fine), 10 to 14 minutes. (This is also a good time to cook the rice if you need to do so.)
3. After 40 minutes, the lamb should be well-cooked but still firm and not falling off the bone (the inside can be slightly pink). Transfer the lamb to a plate (reserve the cooking liquid) and pat dry with paper towels. Lightly season with kosher salt and black pepper.
4. Heat 1 tablespoon of the ghee in a large frying pan over medium-high heat. Add the lamb and fry, turning occasionally, until browned all over. Return to the plate and cover with aluminum foil to keep warm.
5. Heat 1 tablespoon of the ghee in a medium saucepan over medium heat. Add 2/3 of the garlic and sauté until light golden brown, 1 to 2 minutes. Add 1 1/2 cups distilled white vinegar and 3 cups of the reserved lamb broth (avoid the onion and cardamom). Simmer for 5 minutes. Taste and season with kosher salt as needed - the broth should be well salted.
6. Heat the remaining 1 teaspoon ghee in a small saucepan over medium-high heat. Add the remaining garlic and 1 (6-ounce) can tomato paste and sauté until starting to brown, about 3 minutes. Add 1 cup of the garlic and vinegar broth (reserve the remaining) and stir to combine. Simmer until thickened slightly, about 10 minutes. Taste and season with kosher salt as needed.
7. Break the pita into tortilla chip-sized pieces and place in an even layer in a 9-inch square baking dish. Evenly pour 1 cup of the garlic and vinegar broth over the pita. Cover the baking dish with aluminum foil and let sit for 5 minutes for the broth to absorb.
8. Uncover and top evenly with 3 cups warm cooked white rice. Make sure the remaining garlic and vinegar broth is still hot and evenly pour enough of it over the rice until moistened. Spoon the tomato sauce mixture evenly over the rice. Serve with the lamb: It is commonly served with pieces of the lamb placed on top of the rice, but keeping them separate is fine too. Serve with the remaining lamb broth if desired.